Green Peppers and Hamburger Recipes Green Pepper and Ground Beef

Archetype blimp peppers with rice, ground beef, and a healthy rainbow of sugariness red, xanthous and orange bong peppers makes the best easy dinner idea any nighttime of the calendar week.

Ever since I was a starry eyed pre-teen, I've been a fan of drawing rainbows. Now I eat them.

Simply every bit a kid, I wrinkled my nose at the sight those orbed vegetables, and when they showed up on my dinner plate, I plotted how to ditch every single seize with teeth in a napkin that was slipped slyly to the dog anxiously waiting under the table. I was a child, and eating a whole bell pepper even if it was stuffed with ground beef was non my idea of dinner. Now, it'south my favorite office!

Every bit an developed, eating the food you hated as a kid suddenly becomes not. that. bad. and sometimes really, actually good. And I can't stop! I just keep making more versions of this meal served in it's own vessel like my Mexican Stuffed Peppers, Flossy Chicken and Mushroom Blimp Peppers, Zuccnini, Quinoa and Turkey Stuffed Peppers and even Baked Eggs in Blimp Peppers.

Just the cornerstone of all peppers is this classic recipe for the all-time stuffed bong peppers with rice and basis beef.

The Best Type of Peppers for Stuffing

Today'south pick of peppers comes from a mix of grocery store varieties (ruby, yellowish and orange) and ultra local farmer'southward market (more than yellows and regal) for a rainbow of sugariness begging to be stuffed.

If you prefer green peppers, for sure go for it and utilise them instead.

I went back to the memory of my mom's recipe with ground beefiness and rice in a tomato based sauce, and embellished it with chunks of mushroom and fresh cut corn and a sprinkle of herbs and red pepper flakes.

What You Tin Put In Stuffed Peppers

This is one of those throw what you have in the fridge type of recipes. Use my portions as guidelines but definitely put on your experimental hat when choosing ingredients:

• Red, yellow, orange or fifty-fifty dark-green bell peppers
• Lean basis beef
• Mushrooms
• Cooked white rice (yous can use brown rice, farro or quinoa, too)
• Tomato sauce
• Corn, celery and garlic
• Cheese, I added some grated fontina, but you could utilize Monterey jack or mozzarella or whatever's on manus.
• If you prefer green bong peppers, certainly use them instead of or in add-on to this bevy of colorful beauties.

Cut the tops off of the peppers to stuff the whole thing with beefy goodness. If you prefer smaller portions, cut the peppers in half and serve open up faced.

How to Make Stuffed Peppers Stand up Up

When I ate these every bit a child, my mom served the peppers cut in half, laid on their backs. But I like stuffed peppers best when continuing straight upwards, brimming to the peak with filling.

Here are my tips to get stuffed peppers to stand up up and not tip over:

• Utilise a blistering dish that snugly fits the peppers. The peppers compress as they cook, then pack them in tightly when raw, and they'll soften and fall a bit with heat.
• Trim the bottom of the pepper. Give the peppers a flat surface to stand on by evening out their rollicking bottoms.

Cook the Meat Before Filling

When making stuffed peppers, a popular question is, "Do I accept to melt the meat earlier stuffing the peppers?" The respond is, yes. Adding juicy, browned meat adds loads of season to this dish, so be sure not to miss this footstep. Brown the meat before adding the vegetables, where they volition soften and gain flavor, and add the seasoning afterward to simmer and meld the flavors.

The Best Rice for Stuffed Peppers

Medium, long grain white rice or jasmine rice is the rice I apply most frequently in stuffed peppers. But brown rice or other grains similar farro or quinoa in these peppers are terrific options besides.

This is a great recipe to utilise up leftover rice. Or, while the meat is cooking, set up the white rice or other grain you're adding to the pepper mixture, and stir it into the meat and vegetables simply earlier filling the peppers.

How Long Do You lot Cook Stuffed Bell Peppers?

A mutual question is, how long do y'all cook stuffed peppers?

My secret time saver: Blanch the peppers in the microwave to cutting the cooking time!

I pre-melt my peppers by adding them to a microwave safe baking dish, and sprinkling the interior of the peppers with a fleck of kosher salt, then calculation 1/4 loving cup water to the lesser of the dish. Encompass the peppers and give them a five minute blast in the microwave to pre-melt and soften them.

Stuff the peppers with the warm filling and cook in the oven for 20 minutes or until fork-tender and the cheese begins to chimera.

Make Them In the Crock Pot or Slow Cooker

This recipe is i of the easiest to transition to the deadening cooker or Crock Pot.

To cook in the slow cooker, prepare the recipe as instructed through stride 3. Spray the inside of your Crock Pot with cooking spray before adding the peppers, calculation any extra filling to the bottom of the crock'due south insert. Wait to add the cheese until the final half 60 minutes of cooking time.

Cook for three hours on high or 5 hours on low, or until the peppers are soft and tender.

How to Freeze Stuffed Peppers

Freeze blimp peppers afterward cooking them. Store in a freezer safe container in the freezer for up to 3 months. Freeze in individual servings to take to work for lunch or pull out for a quick to heat dinner.

To reheat frozen stuffed peppers:

• Microwave in a microwave safe container for 20 minutes on High estrus or until warmed inside.
• To melt in the oven, preheat to 375°F and melt for i hour.

What to Swallow With Stuffed Peppers

Stuffed bell peppers are really a whole meal in one, and so all you really need to complete your easy, healthy dinner, is a elementary salad and an easy dessert if yous feel like going the distance.

• Arugula Salad With Shaved Parmesan Iii Means
• Avocado Grapefruit and Fennel Salad
• Citrus Fennel and Avocado Salad
• Kale Salad with Cranberries, Apple tree and Cheddar Cheese
• Winter Green Salad with Orange Honey Mustard Vinaigrette

If you mak e this recipe, delight permit me know! Exit a  rating on this recipe beneath and leave a comment, accept a photograph and tag me on Instagramwith #foodiecrusheats.

Print

BEST Stuffed Bong Peppers with Ground Beef

I apply red, orange and xanthous bell peppers to cover all the colors of the rainbow, and stuff them with lean ground beefiness, mushrooms and summit with a little cheese for a good healthy dose of Vitamin C, protein, and carbs at the same fourth dimension.

Course Main Grade

Cuisine American

Keyword peppers

Prep Time xxx minutes

Cook Time 30 minutes

Full Time 1 hr

Servings half-dozen

Calories 308 kcal

• 1 pound lean footing beef 90% lean
• four mushrooms chopped
• 3 ears of fresh corn kernals or i 1/two cups frozen corn
• 2 ribs of celery chopped thinly
• i medium onion chopped
• 2 cloves garlic minced
• 2 14.v ounce cans petite diced tomatoes with juice
• 2 tablespoons concentrated love apple paste
• 2 tablespoons basil
• 1 tablespoon oregano
• one/2 teaspoon cerise pepper flakes
• kosher salt and freshly basis black pepper to taste
• 1 one/2 cups cooked long grain rice
• 1/four cup chopped Italian parsley
• 6 bell peppers
• i cup shredded fontina cheese or monterey jack cheese

• Preheat the oven to 350 degrees F.

• Brown the ground beef in a big fry pan over medium high heat for 5 minutes or until cooked about through. Add the mushrooms, corn kernals, chopped celery, onion and garlic and cook until vegetables are softened. Stir in the diced tomatoes, lycopersicon esculentum paste, basil, oregano and cerise pepper flakes. Season with kosher salt and ground pepper to taste and melt for 15-20 minutes. Stir in cooked rice and chopped parsley and melt for another five minutes or until the rice is warmed through.

• Meanwhile, cut off the tops of the peppers and spoon out the ribs and seeds, and so rinse. Lightly sprinkle the inside of the peppers with kosher common salt and place in a microwave safe dish with 1/four cup water. Encompass with plastic wrap and microwave for five minutes or until they start to soften.

• Transfer to a three quart baking dish and fill the peppers with the hot meat and rice mixture. Sprinkle the tops with cheese and bake for 20 minutes or until peppers are tender and cheese is browned. Serve hot.

Calories: 308 kcal | Carbohydrates: 29 g | Protein: 25 thou | Fat: 10 k | Saturated Fat: 5 g | Cholesterol: 64 mg | Sodium: 308 mg | Potassium: 918 mg | Fiber: five g | Sugar: 10 g | Vitamin A: 4429 IU | Vitamin C: 166 mg | Calcium: 211 mg | Iron: 4 mg

More Blimp Bong Pepper Recipes

• The Best Mexican Stufffed Peppers Recipe
• Southwestern Stuffed Bell Peppers Recipe
• Spiralized Zucchini, Quinoa and Turkey Sausage Stuffed Peppers
• Baked Eggs in Stuffed Peppers
• Creamy Craven and Mushroom Stuffed Peppers
• 27 Ways To Make Your Bell Peppers Less Boring

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